Cooking

As usual, upon coming home, it is hard to get back into the blog posting routine. Often times this is because I have a hard time coming up with topics to write about given the intense posting done while traveling. But it also, I am often tired at the end of the day from working and don't have the energy to write something. However, this time I have quite a bit of things to write about so I need to find a way to build it into my schedule. 

This weekend I had the urge to cook. Wife had requested chili con carne. I wanted chicken fricassee. And I wanted to make two condiments (green chile sauce and harissa) that I much prefer making myself.

 Chicken Fricassee

This is a long-time staple of my family. It's one of those foundational dishes that one associates with one's culture and family. I actually made this with 2.2 in Valencia and told her she was now officially in the lineage of Jewish Mothers and Grandmothers who have made this from time uncounted. It's incredibly simple to make.(I'm sure in some post in the past I've shown this before.) I like the Hungarian version which adds a ton of paprika to it.

 Step One - Get a chicken. Cut it up (You could buy pieces. But be sure they have the bones and skin which are important for providing flavor

Onions and Garlic - Lots

Throw those in with the chicken and add a healthy amount of salt, black pepper and paprika, preferably Hungarian (like those precise measurements - 'a healthy amount' ? That's grandparent cooking technique...designed to drive younger generations crazy!)

You then work the onions, garlic, and flavorings into the chicken by hand. The technical term for this is 'smushing it together'.

 Fully Smushed

Add about a cup to two cups of water, just enough so it is maybe a half inch above the bottom of the pan. Bring to a boil. Lower the heat and cover. Cook for about two hours until the chicken is tender. You will be amazed by the amount of liquid that the onions and chicken generate.

 

Also made were the Chili con Carne

And the Green Chile Sauce

 However our experiment with making Harissa from chile powder was less successful

 It came out too grainy and the chile flavor overpowered the other flavorings. And despite a lot of additional fluid added, it was too thick.

I tried to 'fix' it today but was not terribly pleased with the results. Sadly I have a ton of it so it will be a while before I try again with chile pods.